Crock-Pot Vegetable Beef Soup

1

In a skillet over high heat, heat oil and brown the beef cubes on all sides. Transfer to the Crock-Pot.

2

Add garlic, dried oregano, dried parsley, and dried thyme and cook for another minute or so.

3

Add the sautéed vegetables, Worcestershire sauce, beef broth, potatoes, tomatoes, green beans, tomato sauce, corn, and bay leaves to the Crock-Pot

4

Cover and cook on low for 8 hours until beef and vegetables are tender.

Full recipe & nutritional value on foodfaithfitness.com